One-pot meals: Mushroom Pulao

I wrote this post for my brother, who tinkers in the kitchen often, experimenting with spices and ingredients, usually with the purpose of recreating our favorite meals from home. He's a graduate student like me, with a healthy appetite to boot. This one's for you.

 

Note: 't' is teaspoon. 'T' is tablespoon. A 'cup' can be approximated to 3/4 of a coffee mug. Use a wide, deep pan (it should comfortably hold 6 cups of water) preferably with a lid. Takes 30 minutes including prep time. Serves 2-3.

Heat 3 T oil.

Add:
1 t cumin seeds
½ t caraway seeds (optional)
3 cloves
1 inch piece of cinnamon
2 bay leaves
1 green cardamom pod, crushed
Saute on medium high heat for a minute to release the flavors.

Add:
1 green chili, slit lengthwise (1/3 serrano pepper or 1 bird chili will do)
1 T ginger-garlic paste (from the ready-to-use bottle)
¾ cup sliced onions
Fry till onions become transparent, about 4 minutes.

Add:
¾ cup chopped tomatoes
2 cups sliced mushrooms (I used the 8 oz. ready to cook package)
Stir fry till tomatoes begin to break up, about 3-4 minutes.

Add:
1 ½ cups washed rice
3 cups water
½ cup green peas (frozen kind is fine)
½ t garam masala (MTR ready-to-use box, else optional)
Salt, to taste
½ t cayenne pepper/red chili powder (optional)
Cover and cook on medium to low heat until rice is done, about 15 minutes.
Stir once in between to mix and avoid burning at the bottom. Again, cook rice on LOW to MEDIUM heat.

Top with chopped cilantro/coriander leaves (optional but recommended). Serve with yogurt or pickles on the side, if desired. Throw in a crunchy papad if you must. Call me!